Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!

Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.

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  • Stir in pasta and cook 10 minutes more, until pasta is tender.

Nutrition Facts

291 calories; protein 17.4g; carbohydrates 28.6g; fat 12.6g; cholesterol 34.6mg; sodium 337.4mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2003
My husband is a soup fiend so I made this. I have always HATED soup but I tried this and was really surprised. It has the best flavor. I did add more garlic and onions potato and used beef boullion cubes since I didn't have the can broth. Also I used the end of some beef I had on the bone and added it right in with the beef as it simmered. I simmered it 3 hours prior so it would be tender. I really think doing that along with using the beef bone is what made it so delicious. My husband had 3 bowls! And my 15 month old even loved it. Read More
(33)

Most helpful critical review

Rating: 3 stars
11/28/2002
Omit the pasta, it soaks up too much of the liquid, and there's not much of that. I'd make it again but double the spices, including garlic, and add another can of beef stock for more liquid. Read More
(14)
58 Ratings
  • 5 star values: 41
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/04/2003
My husband is a soup fiend so I made this. I have always HATED soup but I tried this and was really surprised. It has the best flavor. I did add more garlic and onions potato and used beef boullion cubes since I didn't have the can broth. Also I used the end of some beef I had on the bone and added it right in with the beef as it simmered. I simmered it 3 hours prior so it would be tender. I really think doing that along with using the beef bone is what made it so delicious. My husband had 3 bowls! And my 15 month old even loved it. Read More
(33)
Rating: 4 stars
01/21/2005
Perfectly acceptable beef vegetable soup. I wouldn't call it "spicy" by any stretch of the imagination. I doubled the cayenne and it still wasn't "spicy" but was nice and tasty. I cooked it all day in the crockpot after browning the meat onion garlic and celery in a pan and it was delicious. The meat was very tender. I used two cans of tomato sauce and a big box of beef broth in place of water because we like our soup thick. Substituted a diced potato for the pasta as another reviewed suggested. I'll certainly make this one again. Everyone enjoyed it. Read More
(24)
Rating: 5 stars
02/19/2008
Excellent. I left out the cayenne pepper mushrooms and pasta. I used fresh carrots and potatoes chopped and canned beans peas and corn. Very tasty. Will definitely make again. Read More
(22)
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Rating: 3 stars
11/28/2002
Omit the pasta, it soaks up too much of the liquid, and there's not much of that. I'd make it again but double the spices, including garlic, and add another can of beef stock for more liquid. Read More
(14)
Rating: 5 stars
12/07/2006
This was a great winter soup for my kids and husband. I used what was on hand; 2 1/2 pds pot roast doubling the beef broth and stewed tomatoes (used italian spiced which added to the flavor). I added two fresh zuchinis 1 pound fresh carrots and fresh mushrooms and celery with frozen corn. I only had organo and and basil also added a few dashes of paprika. Everone loved it including me!!! Read More
(12)
Rating: 4 stars
11/18/2002
I exchaged the pasta for potatoes and added a cup of V-8 juice to make more liquid. Needed salt and pepper as well. Will make again. I made a double recipe and am trying freezing the soup in three cup containers for future cold winter days. Read More
(10)
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Rating: 5 stars
02/23/2009
This is really very good and tasty! I like foods with a little spice but not too much this is perfect. I would make one change do not put the pasta into the soup/stew it takes over the dish and soaks up the juice. I would recommend cooking it on the side. Read More
(8)
Rating: 5 stars
11/11/2010
I used a beef soup bone & water no canned broth. Added bay leaf 1 Tblsp barley about 5 cloves garlic sliced yellow zucchini FRESH basil fresh cilantro in place of parsley; sauteed onion garlic zucchini in EVOO before adding to pot. This cooked for several hours. Used a potato rather than pasta. This did not seem at all "spicy " though so I added about 5 shakes of chili pepper flakes. Also needs salt and fresh ground pepper. When soup was done I stirred in the chopped fresh cilantro. VERY good soup thanks! Read More
(8)
Rating: 5 stars
02/10/2003
What can I say, this soup is delicious! My husband is a somewhat picky eater, especially when it comes to soups. He LOVED it! I added a little beef soup base and simmered it for 2 hours instead of 1 hr 15 min. It was heavenly. I will definatly make it more often! Read More
(7)
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